Ricotta Gnocchi Veneto Style

1. 1

   Place a pan of water on the heat and bring to a gentle boil. Grate the two amounts of cheese and keep them separate. Sieve the flour and weigh out the butter. Finely slice the sage leaves.

2. 2

   Mix the eggs in a bowl, sieve in the ricotta and mix gently.

3. 3

   Gradually add the sifted flour first and then the 60 g of grated cheese.

4. 4

   Season with salt, pepper and nutmeg.

5. 5

   Prepare your serving dish for when you lift out the cooked gnocchi.

6. 6

   Prepare a small pan with the butter which you will just barely melt for the dressing.

7. 7

   When the water has come to the boil, drop spoonfuls of the mix (shaped into quenelles if you like) in the water to cook at a gentle boil for 5 minute. Use half the mixture first, then drain and start on the second batch.

8. 8

   Place the cooked ricotta gnocchi directly on to some of the butter in the serving dish as you scoop them out with a large slotted spoon so as to drain them of excess water.

9. 9

   Layer with melted butter, sprinkling on some grated Parmesan and some shredded sage on each layer, and finishing with a final grating of nutmeg and / or smoked ricotta if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.